Beef carpaccio with chilli dressing

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

For the carpaccio, begin by placing the steak between two sheets of silicone paper and flattening it out with a meat mallet or rolling pin. Place the beef onto a baking tray and place in the freezer to firm up but not freeze completely, about 20-30 minutes.
In a bowl, whisk together the oil, vinegar and chilli flakes and season with salt and freshly ground black pepper.
To serve, remove the steak from the freezer and slice thinly with a very sharp knife. Arrange the slices on a plate, drizzle over the chilli dressing and garnish with coriander, broad beans and a squeeze of lime juice.

25g/1oz fresh broad beans, podded, blanched

1 tbsp chopped fresh coriander

Â½ lime, juice only

Â½ tsp dried chilli flakes

1 tbsp balsamic vinegar

salt and freshly ground black pepper

3 tbsp olive oil

150g/5Â½oz good-quality rib-eye steak

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